English Coronation Chicken Sandwich

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English Coronation Chicken Sandwich
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Health Score:
6,4 / 10
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 55 min.
Ready in
Calories:
644
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie644 kcal(31 %)
Protein30.81 g(31 %)
Fat45.77 g(39 %)
Carbohydrates23.92 g(16 %)
Sugar added0 g(0 %)
Roughage2.88 g(10 %)
Vitamin A120.68 mg(15,085 %)
Vitamin D0.2 μg(1 %)
Vitamin E3.34 mg(28 %)
Vitamin B₁0.09 mg(9 %)
Vitamin B₂0.15 mg(14 %)
Niacin17.74 mg(148 %)
Vitamin B₆0.63 mg(45 %)
Folate30.5 μg(10 %)
Pantothenic acid1.1 mg(18 %)
Biotin0.19 μg(0 %)
Vitamin B₁₂0.36 μg(12 %)
Vitamin C39.49 mg(42 %)
Potassium389.86 mg(10 %)
Calcium73.25 mg(7 %)
Magnesium40.87 mg(14 %)
Iron3.36 mg(22 %)
Iodine0.4 μg(0 %)
Zinc1.21 mg(15 %)
Saturated fatty acids7.56 g
Cholesterol96.28 mg

Ingredients

for
6
Ingredients
6 boneless, skinless Chicken breasts
olive oil
coarse salt (to taste)
freshly ground Black pepper (to taste)
1 ½ cups Mayonnaise (real)
0.333 cup dry white wine
¼ cup Apricot chutney
3 tablespoons Curry powder
2 stalks Celery (chopped)
2 scallions (white and green parts chopped)
1 ½ cups roasted Red pepper
1 handful Arugula (rinsed)
2 small Baguette (sliced lengthwise)
How healthy are the main ingredients?
MayonnaiseArugulaChicken breastolive oilsaltCelery

Preparation steps

1.
Preheat the oven to 350ºF.
2.
Rinse chicken under cold running water and pat dry with paper towels. Place the chicken breasts on a baking sheet and rub the skin with olive oil. Sprinkle generously with salt and pepper. Cook for 35 to 40 minutes, or until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice the chicken into large bite-size pieces.
3.
Combine the mayonnaise, wine, chutney, curry powder, and 1 teaspoon salt in the bowl of a food processor fitted with the steel blade. Process until smooth.
4.
Combine the chicken with three quarters of the dressing and mix well. Add the celery and scallions; mix well. Refrigerate for a few hours to allow the flavors to blend. Refrigerate the remaining dressing.
5.
To assemble: Spread the remaining dressing on the cut side of each baguette. Arrange arugula and roasted peppers on the bottom half of the baguette and scoop chicken salad on top. Cover with remaining baguette half. Serve.